ROMAN-STYLE THIN-CRUST PIZZAS

Roman-Style Thin-Crust Pizzas image

Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough with our quick and easy alfredo sauce, then try all of our delicious topping combinations.

Provided by @MakeItYours

Number Of Ingredients 15

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Ingredients

1 recipe Classic Pizza Dough
Semolina flour or fine cornmeal, for dusting
Kosher salt and freshly ground pepper
2/3 cup Quick Alfredo Sauce
Extra-virgin olive oil, for drizzling
1 cup whole-milk ricotta (9 ounces)
2/3 cup fresh peas, blanched and drained; or frozen peas, thawed (3 1/2 ounces)
3 ounces thinly sliced prosciutto, cut into 1-inch strips
4 cups lightly packed curly-leaf spinach leaves, thick stems removed (from 1 large bunch), thoroughly washed and dried
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Red-pepper flakes, for serving
8 ounces Yukon Gold potatoes (2 small), very thinly sliced on a mandoline or with a very sharp knife
1/2 cup very thinly sliced red-onion rounds (from 1 small)
1/2 ounce Parmigiano-Reggiano, grated (a scant 1/4 cup)
Baby arugula, for serving

Steps:

Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
Ricotta-Peas-Prosciutto: Dollop half of ricotta, in small spoonfuls, evenly over dough, leaving a 1/2-inch border. Top evenly with half of peas and lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
Spinach-Parmigiano-Pepper Flakes: Top evenly with half of spinach, cheese, and pepper flakes; lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
Potato-Red Onion-Arugula: Top evenly with half of potatoes, then half of onion and cheese. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.